Beef Minestrone

This is a variation of a recipe that was in the latest edition of Wegmans Menu magazine. The original recipe was for the slow cooker, but the cook time is EIGHT HOURS, and I just can't get things going THAT early in the morning to have it ready by the end of the day. Plus, it's also one of those slow cooker recipes that requires work on the stove first, so if I can't just throw it all in the slow cooker and hit start, I might as well do the whole thing on the stove. My apologies to those of you without a Wegmans near by. The ingredients are based on their own products, but you can make do with any comparable product. If you aren't sure, or you'd like the slow cooker version as well, shoot me an e-mail and I'll get it to you.

This was absolutely incredible. We ALL (even A) ate two bowls, with LOADS left over. And yes, V, I'm bring some over with the clothes ;-)

You need:

1 1/2 lb. chuck roast, cubed OR 1 1/2 lb. stew meat
flour
2 tbsp. olive oil
1 pkg. Wegmans Food You Feel Good About (FYFGA) Cleaned and Cut Minestrone Soup Vegetables
salt and pepper
32 oz. FYFGA Beef Culinary Stock
1 14 oz. can Italian-Style Diced Tomatoes
1 pkg. (24 oz) Italian Classics Seasoned Tomato Sauce
1/2 c. dry ditalini
1 can (15.5 oz) garbanzo beans, drained and rinsed
6 oz. baby spinach (optional)

Dust beef with flour and pat off excess. In a large, heavy bottomed pot, heat oil until faintly smokes. Add beef and sear until all sides are brown. Remove from pot. Add vegetables to the beef drippings. Season with salt and pepper and cook, stirring for 3 minutes. Add beef back to the pot, along with the stock, tomatoes, and sauce. Bring to a boil. Reduce heat and cover. Cook for 2 hours. At the end of the two hours, add ditalini and beans. Cook an additional 20 minutes. If desired, add spinach two minutes before serving.